Morning Glory Muffins

A Few Words…

When I was younger I remember buying healthy muffins from a bakery shop called Morning Glory. Well, in the early 80’s anything with nuts was considered healthy. Store bought muffins were loaded with sugar and lots of oil back then.

Fast forward to today and healthy muffins take on a new meaning. These delicious muffins are made with a mixture of different seeds, shredded apple, grated carrots and lotsa love.

Maybe bake over the weekend? You can always freeze leftovers for another time!

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Morning Glory Muffins

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Serves 12


  • 1 1/2 cups flour (I used whole wheat and white, but you can use all white)
  • 1/2 cup sugar
  • 2 tsp. cinnamon
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 cup shredded coconut
  • 1/3 cup golden raisins
  • 1/3 cup dried cranberries
  • 1 cup grated carrots
  • 1 medium apple, peeled and shredded
  • 8 oz can of crushed pineapple, in its own juice, drained well - about 1 cup
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/4 cup chia seeds
  • 1/4 cup flax seeds, whole
  • 2 eggs
  • 1/2 cup canola oil
  • 1 tsp. vanilla extract


Line a 12 cup regular sized muffin tin with parchment liners and set aside. Place a rack in the middle of the oven and preheat to 350°F.

In a large bowl mix together the flour, sugar, cinnamon, baking powder and salt. Add the coconut, dried raisins, dried cranberries, carrots, apples, pineapple and seeds to the bowl and mix thoroughly.

Add the eggs, oil and vanilla to a small bowl and whisk until creamy. Add to the flour mixture and combine well until the flour disappears-it will be thick!

Fill the parchment lined muffin tins to the top and bake on the middle shelf for about 30 minutes, until the cake tester comes out clean.